Toppits

What You Need:

• 2 ancho chiles
• 1 tbsp/6 g cumin seeds
• 1 tbsp/6 g fennel seeds
• 4 ½ tsp/7.50 g coriander seeds
• 1 tbsp/6 g whole black peppercorns
• 1 tbsp/6 g dried thyme leaves
• 1 tbsp/6g dried oregano
• 1 ½ oz/43 g salt
• 1 tbsp/6 g dry mustard
• 10 Toppits Salmon Portions (6oz each)
• 1 ½ fl oz/45 ml clarified butter or oil
• 20 fl oz/600 ml Yellow Mole (recipe follows)

Directions:

Remove the stems and seeds from the chiles and roughly chop them. Toast the chiles, cumin, fennel and coriander seeds in a 300 F/149 C oven for 5 minutes or until fragrant. Remove and cool to room temperature. In a spice grinder,  combine the toasted spices with the peppercorns, thyme, and oregano. Grind to a coarse powder. Stir in the salt and dry mustard and reserve until service. Lightly coat each portion of Salmon with the crust. Heat the butter or oil in a large sauté pan over medium-high heat.  Sauté the salmon on the first side, until the spices start to brown, 1 to 2 minutes. Flip the Salmon over and cook over medium heat,  or in a 350 F/177 C oven for 4 to 6 minutes (depending on thickness of cut). Serve immediately with the mole or hold it hot for service.

Yellow Mole Recipe

What You Need:

• 1 fl oz/30 ml olive oil
• 12 oz/340 g sliced onions
• 1 tsp/3 g sliced garlic
• 1 lb 8 oz/680 g yellow peppers, seeded and chopped
• 5 oz/142 g chopped fennel
• 1 (2 in/5 cm) cinnamon stick
• ¼ tsp /0.50 g ground allspice
• 1 ½ tsp/3 g dried epazote
• ¾ oz/21 g sugar
• 8 fl oz/240 ml water
• 3 oz/85 g tomatillos, quartered
• 1 fl oz/30 ml lime juice, or as needed
• Salt, as needed

Directions:

Heat the oil in a heavy bottomed pot over medium–high heat. Add the onions, garlic and cook until translucent, about 8 minutes. Add the peppers, fennel, cinnamon, allspice, epazote, sugar and water. Cover the pot and simmer on low heat until the peppers are soft, about 25 minutes. Transfer the mixture to a blender and puree with the tomatillos until very smooth. Strain through a large-holed strainer. Season with the lime juice and salt. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.